Classic, Hearty Beef Stew

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Season beef with salt and pepper in a large bowl. Add flour and paprika and toss until evenly coated.

3 . Stage

Heat oil in an oven-safe Dutch oven over medium-high heat. Working in batches, sear beef cubes, stirring occasionally, until well-browned, 10 to 11 minutes per batch. Transfer beef to a plate and leave drippings in the pan.

4 . Stage

Add onions to the drippings; season with salt and pepper. Cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until fragrant, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan.

5 . Stage

Pour red wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is almost evaporated, about 3 minutes.

6 . Stage

Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Stir in 2 cups broth and Worcestershire sauce; bring to a boil. Return beef to the pot, then remove from the heat and cover with the lid.

7 . Stage

Braise stew in the preheated oven until beef is almost tender, about 1 1/2 hours. Remove from the oven.

8 . Stage

Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until beef and vegetables are tender, about 30 minutes longer.

9 . Stage

Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.